Curried Coconut Zucchini

with Mushrooms, Chickpeas & Bay Leaf

  • 30 min
Vegetarian
Spicy
Travel to the wonderful land of spices with our deliciously mild curried zucchini served with timeless basmati rice!
Curried zucchini with coconut milk

Ingredients

3/4 cup(s)
Basmati Rice
1
Bay Leaf
1 cup(s)
Chickpeas
330 ml
Coconut Milk
4 g
Coriander
1 tbsp
Curry
2
Garlic Clove(s)
1 tbsp
Olive Oil (not included)
1/2
Thai Chili(s)
1/2
Vegetable Broth Cube(s)
1 1/2 cup(s)
Water for Rice (not included)
1 cup(s)
Water for Vegetable Broth (not included)
113 g
White Mushrooms
1
Yellow Onion(s)
2 tbsp
Yogurt
2
Zucchini(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
572 kcal
Total fat
20 g
Saturated Fat
10 g
Sodium
669 mg
Total Carbohydrate
87 g
Fiber
5 g
Sugar
8 g
Proteins
18 g

Instructions

Cook the rice
1

Cook the rice

Rinse the rice 2 to 3 times in cold water, drain. Bring water, rice and bay leaf to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes. Remove.

Prepare the ingredients
2

Prepare the ingredients

Mince the onions and garlic. Cube the zucchinis. Cut the mushrooms in half. Rinse and drain the chickpeas. Slice the Thai chilis.

Sweat the onions
3

Start cooking

In a pan over medium heat, sauté the onions and garlic in olive oil for 2 minutes.

Add the mushrooms
4

Add the mushrooms

Add the mushrooms and cook another 5 minutes.

Add the curry powder
5

Make the curry

Dissolve the vegetable broth cube in boiling water. Add the curry powder, vegetable broth and coconut milk. Cook for 10 minutes.

Add the zucchini and cook
6

Finish cooking and serve

Add the zucchini and chickpeas and cook about 5 minutes. Serve the rice and vegetables. Cover with the sauce. Serve with thai chilis, a dollop of yogurt and top with fresh coriander leaves.